Wednesday, December 18, 2013
Monday, December 16, 2013
PRODUCT REVIEW: Lean Cuisine's Chili Lime Chicken
See comments below:
- Sauce was good
- Chicken was semi-rubbery
- Rice-Corn-Pepper mix was boring; needed margarine or spices or something on it
My original recipe so that you don't put all those nasty ingredients
(photo 4) into your body.
For two:
- 1 Boneless 1/2 chicken breast (large)
- Old El Paso Chile & Roasted Garlic Sauce (already made up sauce) OR
- McCormick's Albondigas al Chipotle Sauce (dry ingredients package at which you add water and tomato sauce - just leave out meatballs as on package - use chicken instead)
- 1 1/2 cup cooked rice with added (add corn at end after sauteeing onions and peppers) canned corn, sauteed onions & pepper bits in margarine. Add a little Chipotle pepper or red pepper to the rice. Mix rice mixture up.
Cut the chicken breast in slices and saute in margarine or vegetable oil.
When cooked pour in sauce and stir.
Plate rice mixture on plate and spoon chicken mix over.
Serve with lime wedges to get that lime taste.
Tuesday, December 10, 2013
ITALY: PUGLIA - Panzerotti AKA Calzone - Recipe and photos
As a child, Aunt Lucy once a week was awakened at dawn by the mother to prepare the bread, 10 kg of flour by kneading for hours. As the sun rose and hands were in the dough, little Lucia and her sister Marianna waited with trepidation about 9 am, the time when the bread from mixing the mother would have made of simple and delicious pancakes.
Now imagine these fritters mozzarella and tomato ... what are we talking about?
Obviously one of the most delicious foods ever, and if you've never been in Puglia, I'm sorry for you but you do not know the real flavor of turnovers, a mixture of tradition and conviviality.
To us, and not acquired grandchildren of Aunt Lucy, the panzerottata is a ritual in which no one can escape. It is a real test of endurance: there are those who after the third panzerotto sits on the bench, who does not dare to say how many he ate and then there are the more daring, you can move beyond the dreaded number ten.
Now imagine these fritters mozzarella and tomato ... what are we talking about?
Obviously one of the most delicious foods ever, and if you've never been in Puglia, I'm sorry for you but you do not know the real flavor of turnovers, a mixture of tradition and conviviality.
To us, and not acquired grandchildren of Aunt Lucy, the panzerottata is a ritual in which no one can escape. It is a real test of endurance: there are those who after the third panzerotto sits on the bench, who does not dare to say how many he ate and then there are the more daring, you can move beyond the dreaded number ten.
The preparation of panzerotti is very simple: the base of panzerotto is very similar to that of bread and pizza. The classic filling is made from mozzarella and tomatoes, but there are many variations to the ricotta forte, also known in the dialect of Bari cottage cheese "squanta" (ie spicy).
PANZAROTTI aka Calzone
Sunday, December 8, 2013
AMERICAN: 5 Days of meals w/photos & HEALTHY recipes from Cooking Light - See link for photos, too!!!
http://simmerandboil.cookinglight.com/2013/12/08/sunday-strategist-a-week-of-healthy-menus-december-9-13/ 
Friday, December 6, 2013
ITALIAN-AMERICAN: Pittsburgh does it big!! 24,000 cookies made by December 7, 2013 - St. Rita's Parish - Photos, Recipes and Videos
With her husband in tow, Rita Pratt said that she
buys about 800 pounds of flour;
400 pounds each of powdered
and granulated sugar and 120 dozen
eggs for the pizzelles, biscotti and knots.
Pizzelles came originally from
the Abruzzo section of Italy
Biscotti came originally from
the Genoa (Liguria) section of Italy (first recipe),
however very popular in all of Italy (variations from
Catalonia and Tuscany, etc.)
Knots came originally from
the Calabria section of Italy
Tuesday, December 3, 2013
LUNCH: A quick lunch from this blogger
A Quick Lunch
- Tomatoes (Redsun Cocktail) or grape tomatoes or cherry tomatoes or heirloom tomatoes
- La Chona Panela Mexican Part Skim Milk Cheese or fresh mozzarella balls or mozzarella or provolone
- Sliced red onion
- Marketplace (Walmart) Guacamole Packs or Wholly Guacamole Packs
- Fresh Basil or dried if you don't have fresh, but fresh is a lot better
- Kikkoman Ponzu Sauce
- Garlic Bread.
Arrange tomatoes, shaved cheese, thin-sliced onions and drizzles of guacamole on tomatoes, cheese and onions on plate. Top with torn fresh basil and sprinkle with ponzu sauce. Use any white bread (used Arnold's Italian) you have on hand. Put on griddle to lightly make crispy, butter (or your favorite margarine) and garlic powder.
I got this idea from a salad I had at PF Changs. It is a variation. The ponzu sauce was better at that restaurant (and of course homemade) and seemed to have a tad more citrus but couldn't get recipe and there are many of them are on the internet. Below are just a few links for ponzu sauce:
MEXICAN - Mexin' It Up by Sunny Anderson
(Photos below)
Mexin' It Up
Some of the best Tex-Mex street food happens right in
your own kitchen when Sunny whips up her Huevos
Rancheros with Homemade Black Bean Puree, Mexican
Street Corn and Homemade Churros with a hint of lime.
Recipes in This Episode
Huevos Rancheros with Black Bean Puree
Mexican Street Corn
Churros
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